Scallop and Vegetable Gumbo

Ingredients

• 0.8 cup baby lima beans fresh
• 6 slices bacon 
• 2  bay leaves 
• 2 pounds bay scallops fresh
• 1 tablespoon butter melted
• 5 rib celery chopped
• 64 ounce chicken broth 
• 15 servings rice hot cooked
• 1 cup corn kernels fresh yellow
• 1 cup flour all-purpose
• 8 ounce mushrooms fresh sliced
• 1 teaspoon rosemary fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 2  bell peppers green chopped
• 1 teaspoons hot sauce 
• 1.5 cups okra sliced
• 2 medium onions chopped
• 0.5 teaspoon pepper freshly ground
• 15 servings pepper freshly ground
• 1 large potatoes cubed
• 1.8 teaspoons salt 
• 1.5 cups tomatoes peeled seeded chopped
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.
2. Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes).
3. Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.
4. Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
5. Saut mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates.
6. Add to broth mixture.
7. Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves.
8. Serve over hot rice.
9. Sprinkle with pepper.